Chipotle Chili with Hominy & Beans

Chipotle Chili with Hominy & Beans

1 Review
From: Diabetic Living Magazine

When you're running low on time but want a hearty, home-cooked lunch for work, this freezer-pack chili recipe is just the ticket. It makes six servings which will keep in the freezer for up to a month. Bonus—because we use no-salt-added tomatoes and rinse the beans and hominy before cooking, this high-fiber chili recipe is lower in sodium!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 8 ounces extra-lean ground beef or uncooked ground chicken or turkey breast
  • 1 cup chopped onion
  • 1½ teaspoons ground cumin
  • ½ teaspoon dried oregano, crushed
  • 1 to 2 teaspoons chopped canned chipotle chile peppers in adobo sauce (see Tip)
  • 2 (14.5 ounce) cans no-salt-added stewed tomatoes
  • 1 (15 ounce) can red beans, rinsed and drained
  • 1 (15 ounce) can yellow hominy, rinsed and drained
  • 1 small green or red sweet pepper, chopped
  • ½ cup water
  • 6 tablespoons reduced-fat shredded cheddar cheese (optional)


  • Prep

  • Ready In

  1. Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium heat. Add ground beef and onion; cook until browned. If necessary, drain off fat. Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, undrained tomatoes, red beans, hominy, sweet pepper, and the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Divide among six pint freezer containers. Cover and freeze for up to 1 month.
  2. For each serving, pack a container of frozen chili in an insulated lunch box along with a microwave-safe serving bowl. If desired, for each serving, pack 1 tablespoon of the shredded cheese in a resealable plastic bag and place in lunch box. Serve within 5 hours.
  3. To serve, pour chili into bowl, breaking it up if still partially frozen. Microwave, covered, on 70 percent power (medium-high) for 4 to 5 minutes or until heated through, stirring once. If using cheese, sprinkle over chili before serving.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition information

  • Serving size: 1¼ cup
  • Per serving: 239 calories; 6 g fat(0 g sat); 9 g fiber; 35 g carbohydrates; 13 g protein; 44 mcg folate; 0 mg cholesterol; 2 g sugars; 160 IU vitamin A; 28 mg vitamin C; 57 mg calcium; 2 mg iron; 474 mg sodium; 272 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ lean protein, 1½ starch, 1½ vegetable, 1 fat

Reviews 1

September 06, 2018
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By: Lorelis
My family is very picky and I can never get two people to agree on a meal. This recipe was loved by everyone, a first for this bunch. The only change I made is to switch out the hominy for canned sweet corn as I don't like hominy. Delicious recipe and I will definitely make it again, although I may add a little more chipotle for flavor next time.
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